1. Heat oven to 350 degrees F. Prepare the sauce: Pour tomato sauce into a small sauce pan over medium heat. Reduce to a simmer. In a large skillet, heat 2 tablespoons canola oil over medium-high heat. Saute chiles 2-4 minutes, blackening the skins. Add to a food processor fitted with blade attachment. Add oregano, cumin seed, and garlic salt. Process for about 1 minute. Add 1 tablespoon of spice mixture to simmering tomato sauce. Add cilantro. Stir occasionally until ready to serve. Keep remaining spice mixture in the fridge, and use for another time.

2. Line a baking sheet with aluminum foil. Set a side.

Prepare burritos: Add a heaping tablespoon of beans to the center of each tortilla. Add about a tablespoon of sauce to each burrito. Top with some mexican cheese (optional). Enclose burrito using a toothpick.

In a large skillet heat 1/4 cup canola oil over medium-high heat. Working in batches, fry burritos 15 seconds per side. Transfer to baking sheet. Bake in the oven for 5 minutes.

3. Serve your boyfriend. Remove toothpicks and top with some sauce for a finishing touch.

1. Place chicken breasts at the bottom of a dutch oven, skin side up. Pour water over chicken. Make sure chicken is completely covered with water. Add onion, garlic, rosemary, thyme, bay leaf, 2 teaspoons salt, 1 teaspoon pepper. Bring to a boil, then reduce to a simmer. Cover and simmer for 20 minutes, until chicken is cooked through.

2. Remove chicken from poaching liquid and transfer to a board. Carefully pat chicken dry with a paper towel. Allow to cool for 5 minutes. Using your hands remove skin from chicken and discard. Remove the rest of the meat from the bone and add to a bowl. Using paper towels, squeeze out any excess moisture from chicken. Transfer shredded chicken to food processor (fitted with the blade) along with scallions, cilantro, garlic salt, and 1/2 teaspoon pepper. Pulse about 10 times, until meat is ground up.

Fold bottom half over top. Thread toothpicks around the edge to enclose the taco for frying. Repeat with the rest.

4. In a large skillet, heat 1/4 cup canola oil over medium-high heat. Working in batches add tacos, frying for 15 seconds per side. Transfer to baking sheet. Repeat with remaining tacos. Cook in the oven for 10 minutes, until chicken is warm. Carefully remove toothpicks and serve with salsa.

1. Preheat oven to 400 degrees F. Lightly oil an 8x8 baking dish. Place polenta slices on baking dish 2 inches apart, set aside. In a small skillet, heat oil and melt butter over medium heat. Add shallots and saute for 5 minutes until softened. Add garlic and saute another minute. Add chicken stock, wine, and mix in tomato paste. Bring to a boil and reduce to a simmer. Season with salt and pepper. Simmer for 2 minutes. Add shrimp to sauce and saute 2 minutes per side. Turn off heat and stir in cream until fully mixed.

2. Pour sauce and shrimp over polenta. Evenly sprinkle over parmesan cheese. Bake in the oven for 7-10 minutes, until cheese melts.

*Polenta comes in a log, usually found in the past section at the market.

1. Preheat indoor or outdoor girl to medium-high heat. In a large bowl, mix together burger ingredients (sirloin, onion, garlic, olive oil, worcestershire sauce, paprika, salt, and pepper) using a fork. Try not to compact the meat, keep it light.

1. Place chicken in a stock pot and cover with water (make sure chicken is completely immersed in water). Add onion, garlic, parsley, and bay leaf. Bring to a boil and then reduce to a simmer. Season with salt and pepper. Simmer for 1 hour until chicken is cooked through. Once the chicken is done, allow it to cool on a board for 5 minutes. Then, remove skin and pull meat off the bone and mince. Add to a large bowl and set aside. Strain remaining stock into another large pot and place on cooktop over low heat (You will use 2 cups of this for the rice).

2. Prepare the rice: In a medium sauce pan, melt 2 tablespoons butter with saffron. Add rice and saute over medium heat for 3 minutes until rice browns a little bit. Carefully add 2 cups of chicken stock (it will bubble up). Simmer for 10-15 minutes until all the liquid is absorbed. Add rice to bowl of chicken and mix together.

Add 2 more sheets of phyllo dough on a diagonal. Brush with melted butter. Then add half the rice/chicken mixture* to pie plate. Finally add the last 2 sheets of phyllo dough over the rice/chicken mixture. Fold over sides. Brush with remaining butter.

Bake for 20-25 minutes until golden.

*You will have a significant amount of rice/chicken mixture left over. Feel free to make another kobete or use it as a side dish or add to pita bread!

cooking for your boyfriend

About Me

I'm in my twenties and learned how to cook 3 years ago after catching my jewish boyfriend eating lettuce for breakfast. It was difficult at first and it took me some time to learn how to cook, but now my boyfriend thinks I am very good at it. I want to share my favorite recipes and make it easier for other girlfriends to cook for their boyfriends.